Ye, however you might want to make sure and wait for another person to confirm it as I am not sure. Better yet, why don't you e-mail the Medifast guys because they can help better...

Thanks Rawkinlocs. They were to way to thick I don't think they would have tasted right..

I did however get it figured out. I did a search and found a post which suggested putting a cut 1/2 way thru the veggie. I did it with my turnip and it worked like a dream!!! I can't wait to taste it..

Leslie..

Glad you asked about this; I was curious about what to do with my spiralizer too...

When you say you cut the turnip in half...which way? Half as in: cutting the turnip so the "slices" would be a HALF circle? or half as in: the turnip is just a smaller circle easier to slice? thanks. The turnips I bought are rather small this time....so I think they will be easier to cut. I also purchased Alissa's saladacco just for this..

Wendi..

I made the rawvioli and loved the sauce and middle but did not like the turnip - does anyone have suggestions for something else I could use - tried sweet potato and was ok but not great...

I wonder if zuchinni would work?// Just a thought...

Lana..

Yes zucchini works fine, you can marinate it a little, I prefer the yellow over the green but that's splitting hairs... You can also thinly slice a larger zucchini lengthwise and roll up little "canneloni" and use the marinara over that..

But squidly, also try very thinly sliced celery root, dip in water with a little lemon after slicing. I much prefer it to the turnip, a little more elegant in flavor for lack of a better way of describing it...

In England we have a winter root vegetable called 'swede'. I don't know if you have that in the US. It's a yellow/orangey colour and has a slightly peppery taste. I made the rawvioli with it and it was very good. They were a bit chunky as I didn't have a thin slicer but all you experienced raw fooders probably have all the right equipment.

I am gradually stocking up on kitchen utensils, having just bought a dehydrator and a sprout grower (glass jar with holes in the lid for drainage)..

Tracy..

I actually used a ruttabega which I think may be the same thing as swede. But I am not entirely sure. I used my mother's old madolin from who knows the early 80s maybe which cut pretty thick but I found that if I put in enough filling and kind of "cracked" the fold it held together nicely. I cut my Rutta in half from top to bottom and it made a nice "noodle" to stuff..

Also I didn't use as many Dates but I like a less sweet tomato sauce. And I guess I should throw in I love this recipe...

Tvillemom ...... Sorry I missed your question.......

The trick I read about to get single slices from a spiralizer is to make a cut 1/2 way thru the veggie...... so I cut a little off either end of the turnip so it would lay flat on the spiralizer platform. Then I just made a straight slice from the center of the turnip straight thru from one side to the other. Wow this is sort of hard to explain..... so it is only half cut in half. You end up with a broken circle.

Mine turned out great!!! I just finished the last of it for dinner tonight..

I hope this makes sense..

Leslie..